Sweet Potato Coconut Smoothie Recipe

In this fall-flavors-meet-Florida-flair recipe, mashed sweet potatoes make a healthful base for a morning drink. While it may taste like a dessert, the addition of coconut milk, nonfat plain Greek yogurt, flaxseed meal or hemp seeds, honey and nutmeg keep it guilt free. A favorite of Whole Foods Market goers, the Sweet Potato-Coconut Smoothie recipe makes two to three servings.


  • 1 (8- to 10-ounce) sweet potato
  • 1 1/2 cup unsweetened coconut milk beverage
  • 1/2 cup nonfat plain Greek yogurt
  • 2 tablespoons flaxseed meal or hemp seeds
  • 2 tablespoons honey or pure maple syrup
  • 1/2 teaspoon grated nutmeg
  • 1 1/2 cup ice cubes
  • 2 tablespoons toasted coconut (optional)


Preheat the oven to 400°F. Place sweet potato on a small baking sheet and roast until very tender, 50 to 60 minutes. Halve sweet potato and let cool, then peel. (You’ll have about 1 cup flesh.) Sweet potato will keep in an airtight container in the refrigerator for up to 1 week.   

Combine sweet potato, coconut milk, yogurt, flaxseed, honey and nutmeg in a blender and blend until smooth. Add ice and blend again until smooth. Pour into 2 or 3 tall glasses and garnish with toasted
coconut, if using.

Nutritional Info:

Per Serving: Serving size: , 220 calories (50 from fat), 6g total fat, 2.5g saturated fat, 0mg cholesterol, 75mg sodium, 38g carbohydrates, (6 g dietary fiber, .20g sugar), 7g protein.

Courtesy of Whole Foods Market


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Written by Lyndsay Fogarty

Lyndsay Fogarty has had many roles at Central Florida Lifestyle, working her way from intern to contributing writer to managing editor. She is a graduate of the University of Central Florida’s Nicholson School of Communication where she earned her degree in journalism. Along the way, she has learned that teamwork and dedication to your craft will get you far, and a positive outlook on the present will get you even farther.

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